Meal Kit
Sweet and Sour Shrimp Noodles
with bok choy, carrots, and coconut
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Wheat, Soy
Chef
Sarah Thomsen
“Sweet and sour” is such an elementary culinary concept, it's easy to forget how revolutionary combining the mouth-puckering “sour” and the saccharine highs of “sweet” was to our forefathers. Elementary, my dear Watson, but that doesn't make it simple… the complex flavors of coconut, pineapple, rice vinegar, and teriyaki enrobe the succulent shrimp, tender vegetables, and noodles. All of this for just a weeknight meal? Well, when you eliminate the impossible, whatever remains, however improbable, must be true.
In Your Box (serves 2)
- 2 Heads of Baby Bok Choy
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8 oz. Shrimp
- 8 oz. Carrot
- 6 fl. oz. Pineapple Juice
- 5 oz. Rice Noodles
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2 fl. oz. Teriyaki Glaze
- 2 Tbsp. Sweetened Flaked Coconut
- ½ fl. oz. Seasoned Rice Vinegar
- 2 tsp. Asian Garlic and Ginger Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories630
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Carbohydrates99g
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Net Carbs92g
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Fat15g
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Protein23g
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Sodium2220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Noodles
Once water is boiling, add noodles and cook until al dente, 5-7 minutes.
Drain noodles in a colander, rinsing with cold water to stop the cooking process. Set aside.While noodles cook, toast coconut. -
2 Toast the Coconut
Place a large non-stick pan over medium heat. Add coconut to hot, dry pan and stir occasionally until toasted, 4-6 minutes.
Once coconut starts to brown, immediately remove to a plate.Wipe pan clean and reserve. -
3 Prepare the Ingredients
Remove any discolored outer leaves from bok choy, quarter, and coarsely chop. Rinse again and drain or pat dry.
Peel, trim, and cut carrot into 1/4" slices on an angle.Pat shrimp dry, and season all over with 1 tsp. seasoning blend (reserve remaining for sauce). -
4 Cook the Vegetables
Return pan used to toast coconut to medium-high and add 1 Tbsp. olive oil.
Add carrots to hot pan. Stir often until nearly tender, 3-4 minutes.Add bok choy and stir often until tender, 3 minutes.Remove vegetables to a plate or bowl. Keep pan over medium-high heat. -
5 Cook Shrimp and Finish Dish
Add 2 tsp. olive oil and shrimp to hot pan and cook undisturbed until just shrimp begins to brown, 1-2 minutes.
Stir noodles in and cook, 1 minute.Add pineapple juice, teriyaki glaze, rice vinegar, and remaining seasoning blend. Bring to a boil and cook until liquid is slightly reduced and shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.Remove from burner and stir in vegetables.Plate dish as pictured on front of card, garnishing with toasted coconut. Bon appétit!.
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